Warm Rice Bowl - Tuna Poke Fire Warm Rice (regular Bowl) Recipe

Rinse the purple rice under cold water until runoff is mostly clear to remove excess starch.

Combine rinsed rice, 1 3/4 cups water and 1/4 tsp salt in a small pot. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer gently for 30–35 minutes until water is absorbed and rice is tender. (Cooking time can vary slightly by rice type; check at 30 minutes.)

Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and stir in 1 tablespoon sesame oil to keep grains glossy and slightly seasoned.

While rice cooks, pat the ahi tuna dry with paper towels and cut into 1/2" cubes if not already diced.

In a mixing bowl combine 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp grated ginger, 1 tbsp minced green onion and 1/2 tsp toasted sesame seeds. Add 1/2 tbsp fresh lime juice and stir to combine.

Gently toss the diced tuna in the marinade until evenly coated. Taste a small piece and adjust seasoning (add a few drops more soy or lime if needed). Let sit 5–10 minutes while other components are assembled so flavors meld; do not marinate longer than 20 minutes to preserve texture.

If using quick-pickles: whisk 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt until dissolved. Place thinly sliced red onion and shredded red cabbage in a jar or bowl and pour pickling liquid over them. Let sit at least 10 minutes (or up to 2 hours refrigerated) before using.

Slice the avocado and keep the pieces intact until assembly to avoid browning. Drain pickled jalapeños if in brine.

Toss sprouts with 1 tsp sesame sriracha (or gently drizzle sesame oil plus a few drops of sriracha) so they are lightly coated but still crisp.

Divide warm purple rice between two regular bowls (about 1/2 cup cooked rice per serving if making two; adjust if serving one).

Spoon the marinated ahi tuna onto the rice, arranging it in a central mound or slightly to one side.

Arrange sliced avocado, a spoonful each of pickled red onion and pickled red cabbage, and 2 tbsp pickled jalapeños around the tuna for color and texture contrast.

Top with the sesame-sriracha coated sprouts.

Drizzle each bowl with approximately 1 tbsp miso sesame ginger dressing and a light swirl (about 1 tsp) of fire sauce. Serve additional fire sauce and dressing on the side for guests who want more heat or more dressing.

Finish with a sprinkle of toasted sesame seeds, sliced scallions, and a pinch of furikake if using.

Serve immediately while the rice is warm so the contrast between warm rice and cool tuna/pickles is preserved.